We've made cream cheese brownies before and comparing the recipes now, there's not a substantial difference between them. If anything the previous version might be a little easier with the cream cheese being inserted as is, as a middle layer, instead of whipped with extra ingredients and marbled on top. And then there's those extra choc chips that David L puts into his brownie batter... drool. The most important feature of both recipes is that they're reasonably light on the plain flour so I could confidently replace it with Orgran's gluten-free equivalent.

The only minor challenge was getting these set. The fudgy batter required the full 40 minutes to cook through in the centre, by which time the cream cheese top was browning and drying out. Maybe I should try covering this in foil in future. Regardless these were rich and moist brownies, enjoyed by many and especially appreciated by the few gluten-free gals who knew their secret.

____________

I won't rewrite the recipe here; David Lebovitz writes the best cooking instructions I know. And he lists both metric and imperial measurements. The man is a legend.

Johanna - I don't usually line pans with foil; I was just following DL's instructions there. I believe he's American (though lives in Paris) so that might support your theory!

Sarah - glad it wasn't just me! I reckon we might be able to prevent it in future by covering the pan for some of the baking time, but I'm a little surprised the very thorough DL didn't mention it in his recipe. :-)